Chicken Boneless Stuffed

One 3 lb Roasting Chicken
2 tbs Soy Sauce
2 tbs Sherry
1/2 tsp Sugar
1 cup Chopped Mushrooms
1/2 cup Chopped Cooked Ham
1/4 cup Chopped Water Chestnuts
2 tbs Peanut Oil
2 cups Cooked Rice
1 tsp Salt
1 tbs Light Corn Syrup
Peanut Oil

*** Bone chicken according to directions. Combine soy sauce, 1 tbs sherry and sugar, set aside. Finely chop giblets from chicken. Combine with mushrooms, ham and water chestnuts. Heat wok over high heat about 30 seconds. Add peanut oil. Add giblet mixture. Stir fry 3 minutes. Mix in rice and salt. Add soy sauce mixture. Cook and stir 1 minute longer. Cool thoroughly. Close chicken neck end with 4 inch skewer first. Spoon stuffing into cavity, then close bottom end with another 4 inch skewer. Place chicken in oiled roasting pan. Combine corn syrup and remaining 1 tbs sherry. Brush over chicken. Then brush with oil. Roast at 375F for 45 minutes, or until done.

For Unboned Stuffed Chicken:
Prepare stuffing as above. Then stuff cooled mixture into neck and body cavities of chicken. Truss. Place chicken in oiled roasting pan. Brush as above. Roast at 375F about 1 hour 45 minutes, or until done.

Yield: 6 Servings

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Cajun Country -- New Iberia, Louisiana